Can I use a different type of apple in this recipe?

Absolutely! While firm baking apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape, you can use any apple you have on hand. Just be aware that softer varieties like McIntosh or Red Delicious will break down more and create a smoother filling.

I don't have a cast iron skillet. What else can I use?

No problem! A regular oven-safe skillet works fine, or you can use a standard 9x13 baking dish or even a muffin tin. If using a muffin tin, reduce the baking time by 2-3 minutes and check for doneness early.

Can I make these with homemade biscuit dough instead of refrigerated?

Yes! Homemade biscuit dough will work beautifully in this recipe. Roll it to about 1/4-inch thickness before cutting into circles. You might need to adjust the baking time slightly, so keep an eye on them as they bake until they reach that perfect golden brown.

Why did my filling leak out during baking?

This usually happens when the seams aren't completely sealed. Make sure to pinch the edges firmly and consider using a fork to crimp the edges for an extra-secure seal. Also, avoid overfilling – about 2 tablespoons of filling is the sweet spot.

Apple Pie Bombs Recipe - LazyDayRecipes

Name: Apple Pie Bombs Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 2 baking apples, cored and chopped; 2 tablespoons unsalted butter; 2 tablespoons cornstarch; 1/3 cup granulated sugar; 1/3 cup light brown sugar; 1 teaspoon cinnamon (or apple pie spice); 1/4 teaspoon salt; 2/3 cup water; 1 can (12 oz) Pillsbury Homestyle Butter Tastin’ refrigerated biscuits (8 biscuits total); 1 tablespoon unsalted butter (for greasing skillet); 4 tablespoons unsalted butter (melted, for topping); 1/3 cup granulated sugar; 1 teaspoon cinnamon

These irresistible Apple Pie Bombs transform simple ingredients into a dessert that tastes like you spent hours in the kitchen. With a gooey apple filling wrapped in flaky biscuit dough and topped with cinnamon sugar, they’re the perfect blend of classic apple pie flavors in an easy, hand-held form. Ready in under 40 minutes, they’re ideal for weeknight desserts or whenever you need a quick sweet treat that feels special.

Why You’ll Love This Recipe

Incredibly Simple: Uses refrigerated biscuits as a shortcut, making these little pie bombs accessible even to beginner bakers.
Quick Satisfaction: Delivers all the comfort of homemade apple pie in less than half the time, perfect for those sudden dessert cravings.
Crowd-Pleaser: The combination of warm apples, buttery biscuits, and cinnamon sugar creates a dessert that everyone from kids to grandparents will adore.
Perfect Portions: Individual servings mean no messy cutting or serving headaches, plus they’re easier to share (if you’re feeling generous!).

Ingredients You’ll Need

Baking Apples: Choose firm varieties like Granny Smith or Honeycrisp that hold their shape when cooked and provide that perfect balance of sweetness and tartness.
Butter: Creates richness in both the filling and topping, while helping the outside develop that beautiful golden color.
Cornstarch: The secret to a thick, luscious filling that won’t leak out of your pie bombs.
Granulated Sugar: Sweetens both the filling and creates that irresistible crunchy topping when combined with cinnamon.
Light Brown Sugar: Adds depth and a subtle caramel note to the apple filling.
Cinnamon: The quintessential apple pie spice that makes your kitchen smell amazing while baking.
Salt: Just a pinch enhances all the other flavors and balances the sweetness.
Water: Helps create the perfect saucy consistency for the apple filling.
Refrigerated Biscuits: The genius shortcut that makes this recipe so quick and easy. The butter-flavored variety adds extra richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Spice it Up: Add nutmeg, cardamom, or ginger to your cinnamon sugar for a more complex flavor profile.
Caramel Lover’s Version: Drizzle with caramel sauce before serving for an extra indulgent treat.
Nuts About It: Mix finely chopped pecans or walnuts into your apple filling for added texture and flavor.

Ingredient Swaps

Fruit Variations: Try pears instead of apples, or do a mixed berry version for summer.
Dairy-Free Option: Use plant-based butter to accommodate dairy allergies.
Homemade Dough: If you have time, substitute homemade biscuit or pie dough for the refrigerated version.

How to Make Apple Pie Bombs

Step 1: Prepare the Apple Filling

In a large saucepan, combine your chopped apples, 2 tablespoons butter, cornstarch, 1/3 cup granulated sugar, brown sugar, 1 teaspoon cinnamon, and salt. Pour in the water and mix everything together. Bring this mixture to a gentle boil, stirring occasionally until the apples become tender—about 15 minutes. Once done, remove from heat and let cool slightly.

Step 2: Prepare for Baking

Preheat your oven to 375°F. Take a 10-inch cast iron skillet and grease it with 1 tablespoon of butter, making sure to coat the surface evenly.

Step 3: Prepare the Biscuits

Take each refrigerated biscuit and flatten it into a 4-inch round disc using your hands or a rolling pin. Don’t worry about making perfect circles—a rustic look works beautifully here.

Step 4: Fill and Seal

Place about two tablespoons of your prepared apple filling in the center of each flattened biscuit. Carefully fold the edges up and over the filling, pinching firmly to seal completely. This step is crucial—a good seal prevents the filling from escaping during baking.

Step 5: Arrange in Skillet

Place each filled bomb seam-side down in your prepared skillet, leaving a bit of space between each one as they’ll expand during baking.

Step 6: Add the Toppings

Mix the remaining 1/3 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Melt the remaining 4 tablespoons of butter and pour it evenly over your arranged pie bombs. Generously sprinkle the cinnamon-sugar mixture over the tops.

Step 7: Bake to Golden Perfection

Bake in your preheated oven for 16-18 minutes, until the tops are beautifully golden brown. Let them rest for 5 minutes before serving—the filling will be extremely hot!

Pro Tips for Making the Recipe

Keep Fillings Consistent: Use the same amount of filling for each bomb to ensure even baking times.
Cold Biscuits Work Best: Keep your refrigerated biscuits cold until you’re ready to use them—they’re easier to work with and seal better.
Watch the Seams: Double-check that all seams are tightly pinched closed to prevent filling leakage.
Rotation Matters: If your oven has hot spots, rotate the skillet halfway through baking for even browning.
The Rest is Essential: Don’t skip the 5-minute rest after baking—it allows the filling to set slightly and prevents burned tongues!

How to Serve

Perfect Pairings

These Apple Pie Bombs are delicious on their own, but they reach new heights when served with a scoop of vanilla ice cream that slowly melts into the warm pastry. For a truly decadent experience, drizzle with caramel sauce or dust with powdered sugar.

Temperature Matters

These bombs are best enjoyed warm when the filling is still slightly gooey and the outside is crisp. If serving for a dinner party, time your baking so they come out just as dinner is finishing.

Presentation Ideas

For a beautiful presentation, serve in the cast iron skillet at the table, or transfer to a serving plate and dust with additional cinnamon sugar. Add a small sprig of mint for color if serving at a special occasion.

Make Ahead and Storage

Storing Leftovers

Let any remaining Apple Pie Bombs cool completely, then store in an airtight container in the refrigerator for up to 3 days. The biscuit exterior will soften somewhat, but they’ll still taste delicious.

Freezing

You can freeze these before or after baking! To freeze unbaked bombs, prepare through the filling stage, place on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to bake, add a few extra minutes to the baking time. For baked bombs, freeze in a single layer, then transfer to a freezer container. They’ll keep for up to 2 months.

Reheating

The best way to reheat is in a 350°F oven for 8-10 minutes until warmed through. You can also use a microwave for 20-30 seconds, though you’ll lose some of the textural contrast.

FAQs

Can I use a different type of apple in this recipe?

Absolutely! While firm baking apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape, you can use any apple you have on hand. Just be aware that softer varieties like McIntosh or Red Delicious will break down more and create a smoother filling.
I don’t have a cast iron skillet. What else can I use?

No problem! A regular oven-safe skillet works fine, or you can use a standard 9×13 baking dish or even a muffin tin. If using a muffin tin, reduce the baking time by 2-3 minutes and check for doneness early.
Can I make these with homemade biscuit dough instead of refrigerated?

Yes! Homemade biscuit dough will work beautifully in this recipe. Roll it to about 1/4-inch thickness before cutting into circles. You might need to adjust the baking time slightly, so keep an eye on them as they bake until they reach that perfect golden brown.
Why did my filling leak out during baking?

This usually happens when the seams aren’t completely sealed. Make sure to pinch the edges firmly and consider using a fork to crimp the edges for an extra-secure seal. Also, avoid overfilling – about 2 tablespoons of filling is the sweet spot.

Final Thoughts

These Apple Pie Bombs bring together the best parts of a classic dessert in a fun, approachable package. They’re the perfect solution when you’re craving something sweet but don’t want to fuss with a whole pie. The combination of warm spiced apples and buttery, golden pastry creates the kind of simple pleasure that makes everyday moments feel special. Whether for a casual family dessert or a unique addition to your next gathering, I guarantee these little bombs of flavor will disappear faster than you can say “à la mode!”